Cookbook 2009: Remo Mazzini

Arroz con Pollo


  • 1 whole chicken cut into 6 independent pieces
  • 1 bag of chopped onion or red onions chopped
  • 3 teaspoons of diced garlic
  • 1 large portion of cilantro, blended with a little water without stems
  • 1 small can of peas
  • ½ cup of beer
  • 3 ½ teaspoons of salt
  • 2 teaspoons of Greek seasoning
  • 2 chicken cubes
  • 3 ½ of Uncle Ben’s Rice (do not wash)
  • 1 tablespoon of dry oregano
  • 1 teaspoon of aji panca ground
  • Green limes
  • Yellow aji ground
  • Oil
  • 1 lettuce
  • 1 tomato


Cut the chicken into 6 pieces, wash and dry. Fry the chicken in oil until it browns, then place in separate container.

In a Teflon pot, add oil and fry the garlic, onions, chicken cubes, aji panca, oregano, Greek seasoning, salt, cilantro, and beer.

Add the chicken pieces with a little bit of hot water, cover, and cook for 20 minutes.

Remove the chicken to a different container. Add all ingredients into an 8-cup container and fill with boiling water until reaching 7 cup mark. Bring it all to a boil. Add the rest of the salt and the rice.

Let it boil for 6 minutes and then lower the heat to minimum and let it cook for 15 minutes.

Add the peas.

Cover until rice is ready.

Place rice and chicken on a platter and sprinkle with green lime.

Add yellow aji to taste.

Decorate with lettuce and tomatoes.